How Big Beer’s Fight Over Corn Syrup Explains American Brewing Today
Interesting piece from Tom Philpott at Mother Jones, pointing out that ALL the big brewers use additional sources of food for their yeasts. Some use corn, some use rice. A pox on all of them.
The research agenda we really need
Colin Tudge at the Campaign for Real Farming points up just a few of the ways in which the current approach to research into food and food production lets us all down.
"Our Hidden Wound | The Contrary Farmer"
On World Food Day, so delighted to see this piece from Gene Logsden pop up in my feed.
https://thecontraryfarmer.wordpress.com/2018/10/15/our-hidden-wound-2/
Cornell's Brian Wansink: A Crisis in Food Science
Not the most important point in the article, but an important point:
Wansink’s sense for harnessing buzz may have been a skill in the wrong domain. He’s a camera-friendly performer who might’ve done very well as a Bill Nye– or Neil deGrasse Tyson–type infotainer, in an industry where simplification to build a compelling narrative is not a bug but a feature, given the explicit mission to deliver an attention-grabbing-and-holding product to an audience.
Had an amazing nine-course tasting menu last night at The Edinburgh Food Studio. Photos would have ruined the experience. From the single radish to begin to the dram of Old Perth 1996 to finish it was a delight for eyes, nose and mouth. Superb all round.